Dump & Go Sweet Chili Chicken: Your 3-Ingredient Dinner

Why Make This Recipe

This recipe is simple and very tasty. You just put all the ingredients together and cook them. This dish tastes sweet, savory, and a little spicy. You can change it to fit what you like. Everyone who tries it will love it. Plus, you only use one pot or pan, so cleanup is easy.

How to Make Dump & Go Sweet Chili Chicken

You will make this chicken by mixing the chicken and a special sauce. Then, you will cook it in an oven, slow cooker, or Instant Pot. This makes sure the chicken is tender and the sauce is full of flavor.

Ingredients of : Dump & Go Sweet Chili Chicken

• Protein:
• Boneless, skinless chicken thighs or breasts. Cut them into small pieces.
• The Sweet Chili Factor:
• Sweet chili sauce
• Soy sauce (use low sodium if you can)
• Rice vinegar
• Brown sugar or maple syrup (add if you want more sweetness)
• Ginger (fresh or powdered)
• Garlic (minced or powdered)
• Red pepper flakes (add a little for spice)
• Aromatic & Thickening (Optional but good to use):
• Cornstarch slurry (cornstarch mixed with cold water)
• Sesame oil (for a nutty smell and taste)
• Garnish (to make it look nice):
• Toasted sesame seeds
• Chopped green onions or cilantro

Directions of : Dump & Go Sweet Chili Chicken

#### Preparing Your Ingredients

1. Chicken Prep: Pat the chicken pieces dry with a paper towel. This helps them cook better and taste better with the sauce.
2. Sauce Mix: In a bowl, mix the sweet chili sauce, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Stir until it is all mixed well. If you use brown sugar or maple syrup, add it now.

#### Cooking Methods

1. Oven Baked Dump & Go Sweet Chili Chicken:
2. Heat your oven to 400°F (200°C).
3. Put the chicken and the sauce in a baking dish.
4. Bake for 20-25 minutes. The chicken should be cooked through and the sauce should bubble.
5. (Optional) If you want a thicker sauce, add the cornstarch slurry during the last 5-10 minutes of baking.
6. Slow Cooker Dump & Go Sweet Chili Chicken:
7. Put the chicken in your slow cooker.
8. Pour the sauce over the chicken. Stir it so the chicken is covered.
9. Cook on low for 3-4 hours or on high for 2-3 hours. The chicken should be soft.
10. (Optional) If you want a thicker sauce, take out the chicken. Add the cornstarch slurry to the sauce. Cook on high for another 15-20 minutes, until it gets thick. Put the chicken back in the sauce.
11. Instant Pot Dump & Go Sweet Chili Chicken:
12. Put the chicken in the Instant Pot.
13. Pour the sauce over the chicken.
14. Close the lid and cook on high pressure for 6-8 minutes. (Time depends on how thick the chicken is).
15. Let the pressure release by itself for 5 minutes. Then, open the vent to release the rest of the pressure.
16. (Optional) If you want a thicker sauce, take out the chicken. Use the sauté mode, add the cornstarch slurry, and let it simmer until it gets thick. Put the chicken back in the sauce.

How to Serve Dump & Go Sweet Chili Chicken

Serve this chicken with steamed white or brown rice, quinoa, or couscous. You can also add roasted vegetables like broccoli or green beans. For an Asian twist, serve it with noodles. Don’t forget to sprinkle toasted sesame seeds and chopped green onions or cilantro on top for a nice look and fresh taste.

How to Store Dump & Go Sweet Chili Chicken

You can store cooked Dump & Go Sweet Chili Chicken in a sealed container in the fridge for up to 3-4 days. It also freezes well. Put it in a freezer-safe container and keep it for up to 2-3 months.

Tips to Make Dump & Go Sweet Chili Chicken

• Do Not Overcook: Chicken can get dry if you cook it too long. Check the middle of the chicken. It should be 165°F (74°C).
• More Flavor: You can quickly cook the chicken pieces in a hot pan before adding them to your main cooking method. This adds more taste.
• Sauce Thickness: You can change how thick your sauce is. Add more liquid if it is too thick, or let it cook longer without a lid to make it thicker. Cornstarch slurry helps a lot to make it thicker.
• Prep Ahead: This meal is great for preparing ahead of time. You can make it once and eat it for several days.

Variations

• More Spice: Add more red pepper flakes or a little sriracha to the sauce if you like it spicier.
• Lots of Vegetables: Add bell peppers, snow peas, or broccoli to the pot with the chicken during the last 15-20 minutes of cooking.
• Sweet Pineapple: Add a can of drained pineapple chunks for a tropical sweet taste.
• No Gluten: Make sure your soy sauce is gluten-free tamari. Check your sweet chili sauce for gluten too.
• Different Meats: This sauce tastes good with turkey, shrimp (add shrimp near the end of cooking), or firm tofu.

FAQs

• Q1: Can I make this Dump & Go Sweet Chili Chicken ahead of time?
• Yes, you can! This dish is good for meal prep. You can keep it in the fridge for 3-4 days. You can also freeze it for 2-3 months.
• Q2: What if I do not have sweet chili sauce for this Dump & Go Sweet Chili Chicken?
• Sweet chili sauce is important, but you can make a similar sauce. Mix ketchup, brown sugar, rice vinegar, a little sriracha (or red pepper flakes), and a little garlic powder and ginger powder. Taste it and adjust.
• Q3: Can I use frozen chicken for this Dump & Go Sweet Chili Chicken recipe?
• It is best to use chicken that is thawed (not frozen). If you use frozen chicken, it will take longer to cook. Some Instant Pots have a setting for frozen chicken.

Classic Dump & Go Sweet Chili Chicken

This quick and easy "dump and go" recipe features tender chicken cooked in a flavorful sweet chili sauce, perfect for a weeknight meal. It offers versatile cooking options, including oven baking, slow cooking, or Instant Pot preparation.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 420 kcal

Equipment

• Paper Towels
• Mixing Bowl
• Baking Dish
• Slow Cooker
• Instant Pot
• Whisk or Spoon

Ingredients

  

Main Ingredients

• 1.5 lbs Chicken thighs or breasts boneless, skinless, cut into 1-inch pieces
• 1/2 cup Sweet chili sauce
• 1/4 cup Low sodium soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Brown sugar optional, for extra sweetness
• 1 teaspoon Fresh ginger grated (or 1/2 teaspoon powdered ginger)
• 2 cloves Garlic minced (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon Red pepper flakes or more, to taste
• 1 tablespoon Cornstarch slurry cornstarch mixed with 2 tablespoons cold water (for thickening, optional)
• 1 teaspoon Sesame oil optional
• Toasted sesame seeds for garnish
• Green onions or cilantro chopped, for garnish

Instructions

 

Instructions

• Pat the chicken pieces dry with a paper towel to remove excess moisture.
• In a bowl, combine the sweet chili sauce, soy sauce, rice vinegar, brown sugar (if using), ginger, garlic, and red pepper flakes, mixing thoroughly to create the sauce.
• Cook using your chosen method: For oven baking, preheat to 400°F (200°C), place chicken and sauce in a baking dish, and bake for 20-25 minutes until cooked; thicken with cornstarch slurry during the last 5-10 minutes if desired. For slow cooking, place chicken and sauce in a slow cooker, cook on low for 3-4 hours or high for 2-3 hours; thicken by removing chicken, stirring in slurry, and cooking sauce on high for 15-20 minutes before returning chicken. For Instant Pot, combine chicken and sauce, cook on high pressure for 6-8 minutes with 5 minutes natural release; thicken by removing chicken, using sauté mode with slurry, then returning chicken.
• If using, stir in the sesame oil after the chicken has finished cooking.
• Serve the hot chicken over your choice of rice, quinoa, or noodles, then garnish with toasted sesame seeds and fresh chopped green onions or cilantro.

Notes

This versatile recipe is fantastic for meal prep as it can be easily scaled up. Adjust the red pepper flakes to your preferred spice level. Serve with your favorite grain or noodles and a side of steamed vegetables for a complete meal.